Foods & Nutrition 1 Course Description: 
This course examines the nutritional needs of the individual. Emphasis is placed on fundamental of food production, kitchen and meal management, food groups and their preparation, and time and resource management.  English language arts, mathematics, science, and social studies are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing.  Apprenticeship and cooperative education are not available for this course.  Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. 

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*This course has a final exam, which will consist of 20% of the student’s final grade.
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Grading Policy:

Grading:                    

Minor Assessment:  30%

Classwork/Digital Unit Notebooks, Quizzes, Tests

   

Major Assessments: 35%

Unit Projects

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Skills Assessment: 35%

Cooking Lab Notebook

 

Final State  Exam: 20%